Mondo Short Rib Sandwiches

• Meat

  • 6 3 pounds beef short ribs with bone

• Produce

  • 1 Basil, large leaves
  • 1/2 tsp Dill weed, dried
  • 1/2 tsp Garlic powder
  • 1 Onion, large
  • 1/2 tsp Oregano, dried
  • 1 Recipe garlic mash
  • 1/2 tsp Rosemary, dried
  • 1 tbsp Tomatoes, dried

• Canned Goods

  • 1 1/2 cups Lower sodium beef broth

• Condiments

  • 1/2 cup Fig-flavored balsamic vinegar or balsamic vinegar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 6 Round rolls

• Dairy

  • 6 oz Blue cheese

Found on bhg.com

Description

Directions

• In bowl combine dried tomatoes, garlic powder, oregano, dill, rosemary, 1/2 tsp. kosher salt, and 1/2 tsp. black pepper. Sprinkle short ribs with mixture. Heat oil in a 5- to 6-qt. Dutch oven over medium-high heat. Add beef ribs, in batches if necessary, and cook about 8 minutes or until browned on all sides. Add broth and vinegar. Arrange onion over ribs in pot. Bring to boiling. Cover; reduce heat. Simmer about 21/2 hours or until ribs are tender and meat pulls away from bone. Remove meat; discard bones. Meanwhile, prepare Garlic Mash. Transfer meat and onion to cutting board; cover to keep warm. Skim fat from cooking liquid. Thickly slice rib meat across the grain. Spread Garlic Mash on cut side of each roll bottom. Top with meat, a drizzling of pan juices, onion, blue cheese, and basil. Add roll tops. Serve with remaining pan juices for dipping.

Nutrition